No. 166: Five Minute, No-Bake Vegan Granola Bars

Granola bars are one of the most convenient things to grab for breakfast when you're in a rush. I'm always a fan of something I can eat on the drive to the train station on a busy workday morning.

And I'll admit this recipe grabbed me with it's name alone.

Five minutes?! No baking!? I must make them. The vegan aspect was just a bonus.


2 1/2 cups rolled or quick oats
1 cup raw pumpkin seeds (pepitas)
1/2 cup raisins*
2/3 cups peanut or almond butter*
1/2 to 2/3 cup agave nectar or brown rice syrup* (adjusted based on how well things stick together)
1/8 teaspoon sea salt

*I used golden raisins, organic creamy peanut butter and an agave/honey mixture.

To make

Mix oats, pumpkin seeds, and raisins in a large bowl.

Oat mix

Combine nut butter and sweetener in a bowl and microwave a few seconds to soften. Add sea salt and whisk to combine. Pour into oat mixture, and mix well, till everything is sticky and combined. Using your hands is probably easiest. If it’s too dry, add a bit more agave.

Press mixture into an 8x8 baking dish that you’ve lined with foil or saran wrap.

Pressed into dish

Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours.

Cut into bar shapes, wrap, and keep refridgerated till ready to use. They will last two weeks in the fridge.

The results

My tendency in the past has been to buy Lara or Clif bars in bulk at Costco, but after trying this recipe I may have to make them at home from now on.


These bars are nutty and super tasty. I loved the sweet effect of the agave as well. They were the perfect breakfast treat on Sunday morning.

The comments section under this recipe warns that these bars can be crumbly. I agree. Using the larger agave amount will help you keep them together and making cutting them easier. You can also refrigerate them with a heavy book on top to press them deep into the pan.

There are also lots of ideas in the comments for ways to customize this base recipe with cranberries, cherries, apricots, mini chocolate chunks, chia seeds and more.

Have a go and make them your own! I am just glad to have breakfast and snacks covered for the week.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina